Description
A comforting yet vibrant dish featuring smoky paprika chicken served over glossy garlic-infused orzo, this Aglio e Olio Orzo with Paprika Chicken is full of Mediterranean charm and weeknight ease.
Ingredients
Scale
- 1 cup Orzo Pasta
- 4 boneless, skinless Chicken Thighs
- 1 tablespoon Paprika
- 4 tablespoons Olive Oil
- 5 Garlic Cloves, minced
- 1/2 teaspoon Red Pepper Flakes
- Salt and Black Pepper to taste
- 2 tablespoons Fresh Parsley, chopped
- 1 tablespoon Lemon Juice
- 1/4 cup Grated Parmesan (optional)
Instructions
- Preheat Your Equipment: Set a large skillet over medium heat and bring a saucepan of salted water to boil for the orzo.
- Combine Ingredients: In a bowl, coat the chicken thighs with paprika, salt, and pepper.
- Prepare Your Cooking Vessel: Heat 1 tablespoon olive oil in the skillet. Cook chicken for 5–6 minutes per side until golden and cooked through. Set aside.
- Assemble the Dish: In the same skillet, add remaining olive oil and garlic. Cook gently until fragrant. Add red pepper flakes and the cooked orzo, stirring to coat evenly.
- Cook to Perfection: Add a splash of pasta water to loosen and marry the flavors. Simmer 2–3 minutes.
- Finishing Touches: Slice chicken and return it to skillet. Add parsley and lemon juice. Toss everything gently.
- Serve and Enjoy: Serve warm with Parmesan and extra herbs if desired.
Notes
- Use high-quality olive oil for better flavor.
- Toast the orzo slightly before boiling for extra nuttiness.
- Smoked paprika adds deeper flavor than sweet paprika.
- Store leftovers for up to 3 days or freeze for a month.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 1g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Aglio e Olio, orzo pasta, paprika chicken, garlic pasta, quick dinner, Mediterranean chicken